Kobi lei Thongba/ Manipur style Cauliflower and Potato Subzi Recipe

What Panch phoran is to the Bengali, Maru Marang is to the Manipuri. The addition of this combination of spices lends this dish its unique flavour. This Subzi goes well with both Rice and Roti.

Ingredients :

Maru Marang :

1 tbsp Coriander seeds

1 tsp Cumin seeds

1/4 tsp Fenugreek seeds

7 Pepper corns

Dry grind the above to a fine powder.

Vegetables and other Ingredients :

14 florettes of Cauliflower

1 large potato deskinned and cubed

1 large onion sliced

7 flakes garlic grated

2 inch piece of ginger grated

1 tbsp Maru Marang spice

3 tbsps oil

1 Bay leaf

2 tsps chilly powder

1/4 tsp Turmeric powder

Salt

Method:

Heat oil in a pressure cooker. Drop in the Bay leaf. Add the onion, garlic, ginger and salt and roast till the onions are translucent and the raw smell of the ginger garlic is gone. Add the Maru Marang spice, chilly, turmeric powders and toss. Tip in the Cauliflower florettes and potatoes. Mix thoroughly. Pour in two glasses of water ( 500ml) cover and cook to one whistle. Serve hot with Rice or Roti.